Chorizo #2ham/pork, mexico, sausages 3 oz chiles, new mexico, dried 1/2 medium onions; quartered 4 garlic cloves; minced 2 1/2 teaspoon oregano leaves; crumbed 1/2 cup vinegar, wine, red 2 1/4 lb pork, ground 1 1/2 teaspoon salt 1/2 teaspoon cumin, ground 1/2 teaspoon pepper, red, ground "Deliciously spicy as a filling, chorizo can also e shaped into sausage patties or links." Soak chiles in vinegar until soft (3 hours). Remove stems and seeds. Place chiles, vinegar, and onion in a blender; whirl until smooth. In a large bowl, combine chile puree, pork, garlic, salt, oregano, cumin, and ground red pepper; mix well. Cover and refrigerate for at least 2 hours or until next day. Crumble desired amount of pork mixture into a frying pan over medium-high heat. Cook, stirring, until browned (about 7 minutes). Drain off any fat. Or shape mixture into patties or links and cook until no longer pink inside (about 10 minutes). Makes 8 to 10 servings (2 1/4 pounds). Per serving: 255 calories, 16 g protein, 5 g carbohydrates, 19 g total fat, 70 mg cholesterol, 380 mg sodium. Source: Sunset Mexican Cookbook Classic & Contemporary Recipes. MM by Lyn |
